I have been cooking some things in rapeseed oil recently which gives them a lovely yellow colour, here combining in yellowness with some TTD Sainos 'golden yolk' eggs.
Those with circa 25 centimeter non-stick frying pans will probably be more interested than others!
5 large courgettes, washed
Fine salt
Pepper
1 tsp white wine vinegar
6 eggs
50g butter
3 tbsp rapeseed oil
Cut just the very base off the courgettes. Use the stem attachment as a handle to grate them coarsely (I believe I used a 'cheddar hole' size).
Place courgettes in a colander. Salt very generously eg. with 2 tbsp fine salt. Toss with a metal spoon and leave for 30 minutes to drain, mixing regularly. It is not absolutly essential to leave them for 30 minutes, but I would leave them for at least 10.
Wash with cold water (otherwise your frittata is going to be pretty salty), and squeeze into a ball with your hands to dry.
In the frying pan you will later use to cook the whole thing, saute the courgette in half the butter and oil just until it is slightly wilted. You don't need to colour it.
Empty the courgette into a bowl to cool. Leave for 20 mins to cool down (otherwise you will cook the egg when you mix them together).
Crack the eggs into a larger bowl. Whisk briefly and mix well with the courgettes, seasoning and vinegar.
As per introduction, get the pan hot with the remaining of oil and butter. When the butter stops foaming pour in the filling, flatten out slightly but mainly just turn the heat down and leave.
After say 20 minutes you should see that it's cooked around the edges, and you can lift it up and see how well browned it is. It may well still be slightly raw on top. Slide it out, the way it is, onto a large plate. Then invert the pan over the plate and flip the two together back over together so the frittata has been flipped in the pan. Cook again for around 5 minutes to brown the bottom.
Slide out and serve warm, or cold from the fridge is very nice too.
No comments:
Post a Comment